Glazed Orange Loaf
This orange loaf is bright, soft, and full of fresh citrus flavor. It's finished with a simple but flavorful orange glaze.
Servings: 12 slices
Equipment
- 1 8.5 x 4.5-inch loaf pan or 9 x 5-inch loaf pan
Ingredients
Loaf Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups sugar
- 2 tablespoons orange zest
- 2 large eggs
- ½ cup canola oil
- ½ cup orange juice fresh squeezed
- ¼ cup buttermilk or whole milk
- 2 teaspoons vanilla extract
Orange Glaze
- 1 cup powdered sugar
- 2 teaspoons orange zest
- 2-3 tablespoons orange juice fresh squeezed
Instructions
Loaf Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside. I used an 8.5 x 4.5-inch loaf pan.
- In a medium bowl, add 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¾ teaspoon salt, and whisk to combine.
- In a large bowl, add 1 ¼ cups sugar and 2 tablespoons orange zest. Use your fingers to rub the orange zest into the sugar. This will release the oils in the orange zest.
- Whisk in 2 large eggs, ½ cup canola oil, ½ cup orange juice, ¼ cup buttermilk, and 2 teaspoons vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.
- Once baked, let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Orange Glaze
- To make the glaze, whisk together 1 cup powdered sugar, 2 teaspoons orange zest, and 2-3 tablespoons orange juice in a medium bowl until smooth and combined.
- Pour the glaze evenly over the cooled loaf. Let the glaze set before cutting into slices and serving.
Notes
Storage and Make-Ahead Instructions
- Storing: Store leftovers in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hours. Add about 5 minutes to the bake time.
Nutrition
Calories: 283kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 199mg | Potassium: 66mg | Fiber: 1g | Sugar: 32g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg
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